Letters to the Editor: 'I detest American tipping culture' — the case for just paying workers more (via latimesopinion )
Having just returned from Japan, where leaving a tip is borderline insulting , I appreciated yourI detest American tipping culture. Employees’ earnings should not depend on the whims of customers. And what sense does tipping a percentage of the bill make? Waitstaff at a casual restaurant may work just as hard as those at an expensive joint.
It’s not right for a business to surprise a customer with a bill showing added charges for “kitchen support” or “health insurance.” That happened to me twice recently, and in both cases I did not know these charges would be added until I was presented with the bill. I’m all for rewarding people for good service, and I tip a little something even when the service isn’t so good. However, if businesses continue this practice, I’m either not going to leave a tip or going to leave much less.When you dine at Gjusta Bakery in Venice — sister restaurant of Gjelina Take Away, which was mentioned in your article — you pick a ticket and wait for your number to be called before you place your order.
This is outright manipulation by these kinds of restaurants. If a restaurant is arbitrarily adding a 20% service charge to the bill, then it should refuse any additional gratuity from its customers.To the editor:
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